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Why I Love This Frangipane Coffee Cake
I just can’t seem to get enough different types of coffee cake in my life. I’ve developed so many different types: pumpkin, sour cream, classic, rhubarb, blueberry, and even raspberry and blood orange. But there’s something so special about this version made with a layer of frangipane in the middle, especially around the holidays.
Almond paste, butter, and eggs bake into a moist, custard-like ribbon that reminds me of the inside of an almond croissant.
The streusel is loaded with sliced almonds, cinnamon, and cardamom, so every bite tastes like a special occasion. It is baked in a tall springform pan, which means it looks impressive but is actually just a simple cake you can mix easily. This is the perfect thing to have ready for any breakfast or brunch!
Why you’ll love this coffee cake:
- A frangipane center that tastes just like the filling of an almond croissant.
- Bakery-style coffee cake that looks so good when the springform pan is opened.
- Perfect for brunch, dessert, or just coffee with friends.
- A great recipe to bake ahead because it gets even better as it sits. Plus it freezes beautifully, so you can have it stored away for an emergency.
This recipe originally appeared in my 2025 Holiday Guide, which is available to order!
Frangipane Coffee Cake Ingredients
Each ingredient works to make this coffee cake such a delicious recipe:
- All-purpose flour – Provides structure to both the cake batter and the topping.
- Light brown sugar – Adds sweetness with caramel notes that pair well with almonds.
- Ground cinnamon and ground cardamom – Some classic coffee cake warmth and a bit of special spice.
- Kosher salt – Balances out the sweetness and amplifies the flavor.
- Sliced almonds – Give toasty crunch in every bite of streusel.
- Unsalted butter – Helps the topping clump and crisp as it bakes.
- Almond paste and almond extract – The two unique elements of this coffee cake that give intense almond flavor and a moist, custardy texture.
- Granulated sugar – Sweetens the filling and the cake.
- Eggs – Bind together the filling and the batter.
- Vanilla extract – Adds warmth that balances all the almond notes.
- Greek yogurt – Makes sure the cake is moist while adding a bit of tang.
- Baking powder and baking soda – Powder helps the tall cake rise evenly, and the soda works with the yogurt for an extra-light crumb.
- Powdered sugar – For dusting the cooled cake before serving.
The full amount of each ingredient can be found in the recipe card below.
How to Make This Frangipane Coffee Cake
There are 6 steps to make this layered coffee cake:
Step 1: Prepare the pan and oven – Preheat the oven to 350°F. Grease a 9-inch springform pan, line the bottom with parchment, and set the pan on a parchment-lined baking sheet to catch any drips.
Step 2: Mix the frangipane filling – Beat the almond paste with an electric mixer until the paste breaks into small pieces. Add the eggs and mix until combined. Then, add the almond extract, butter, and baking powder, and mix. The filling will be thick but spreadable. Set the filling aside.
Step 3: Make the almond streusel – In a separate bowl, whisk together the brown sugar, flour, sliced almonds, cinnamon, cardamom, and salt. Work in the cold butter until the mixture resembles crumbly, wet sand, then set aside.
Step 4: Make the cake batter – In the bowl of an electric mixer, beat together the butter and sugar. With the mixer running on low speed, add the eggs one at a time, scraping the bowl as needed, then mix in Greek yogurt and vanilla extract until smooth. Add in the flour, salt, baking powder, and baking soda, and mix until evenly combined with no dry streaks remaining.
Step 5: Assemble the coffee cake – Spread half of the cake batter into the prepared springform pan in an even layer. Dollop the frangipane filling over the batter and spread gently to the edges. Top with the remaining cake batter, smoothing to cover the filling completely. Sprinkle the streusel evenly over the top, breaking up any very large clumps.
Step 6: Bake – Bake at 350°F for 60-70 minutes, until the top is golden and a skewer inserted near the center through the cake and filling comes out with only a few moist crumbs. Cool the cake in the springform pan on a rack for at least 45 minutes. Then release the springform ring and cool completely. Just before serving, dust the top with powdered sugar.
Recipe Tips
- Use a springform pan – The removable sides make it easy to unmold this tall cake without losing any streusel.
- Bake on a sheet pan – A parchment-lined baking sheet under the springform catches any leaks and keeps the oven clean.
- Check the center carefully – Because of the frangipane, you may get a few wet crumbs, so a skewer inserted into the center may not come out completely clean (as is normal when baking a cake).
- Let it cool fully – The filling continues to set as it cools, so patience gives you clean, defined layers.
- Make it ahead – The flavor and texture are even better a few hours or a day after baking.
Follow These Tips
Serving
Once the cake has cooled (to make sure the interior is set), cut it into slices and enjoy. This is the perfect breakfast, brunch, or dessert for a special occasion. It’s an ideal companion to a cup of coffee (which is how it gets its name) or tea.
You could also serve this alongside some macerated berries for a bit of a fruit pairing, but it’s also great all on its own.
Storage
Room temperature – Once completely cooled, place the cake in an airtight container and enjoy at room temperature for 3-4 days. For a bit of longer-term storage, you can place this in the refrigerator for 5-7 days.
Freeze – Slice the cake into individual slices and either wrap each slice individually in plastic or place all slices together in a freezer-safe container. Freeze for up to 2 months and thaw slices in the refrigerator or at room temperature for 1-2 hours.
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Frangipane Coffee Cake
Ingredients
For the frangipane filling
- 7 oz tube almond paste
- 2 large eggs
- ½ tsp almond extract
- 12 tbsp (1 ½ sticks) unsalted butter room temperature
- 1 ½ tsp baking powder
For the streusel
- ¾ cup light brown sugar
- 1 ¼ cups all-purpose flour
- 1 cup sliced almonds
- 1 ½ tsp ground cinnamon
- ¾ tsp ground cardamom
- ¼ tsp kosher salt
- 8 tbsp (1 stick) unsalted butter cubed
For the coffee cake
- 12 tbsp (1 ½ sticks) unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup Greek yogurt
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F. Grease a 9-inch spring-form pan with nonstick baking spray and set it aside.
- Make the frangipane filling: In the bowl of an electric mixer, beat the almond paste on low until it is broken into pieces. Add the eggs and beat on medium until smooth. Add the almond extract, butter, and baking powder. Mix until it is combined. Place the mixture in a separate bowl and set it aside.7 oz tube almond paste, 2 large eggs, ½ tsp almond extract, 12 tbsp (1 ½ sticks) unsalted butter, 1 ½ tsp baking powder
- Make the streusel: In a bowl, combine the light brown sugar, flour, almonds, cinnamon, cardamom, and salt. Mix to combine and add the pieces of butter. Use hands to work the butter into the mixture until it resembles crumbly, wet sand. Set the bowl aside.¾ cup light brown sugar, 1 ¼ cups all-purpose flour, 1 cup sliced almonds, 1 ½ tsp ground cinnamon, ¾ tsp ground cardamom, ¼ tsp kosher salt, 8 tbsp (1 stick) unsalted butter
- Make the cake: In the bowl of the electric mixer, cream the butter and sugar until it is light and fluffy, 3 minutes. With the mixer on low, add the eggs one at a time, allowing each to incorporate before adding the next. Add the Greek yogurt and vanilla extract and mix. Add the flour, salt, baking powder, and baking soda. Mix until the batter is combined with no dry streaks remaining, 1-2 minutes.12 tbsp (1 ½ sticks) unsalted butter, 1 cup granulated sugar, 3 large eggs, ¾ cup Greek yogurt, 1 ½ tsp vanilla extract, 2 cups all-purpose flour, 1 tsp kosher salt, 1 tsp baking powder, 1 tsp baking soda
- Assemble: Pour half of the batter into the prepared pan and spread to an even layer. Crumble the frangipane over the first layer of batter evenly. Top with the remaining cake batter, spread it to an even layer, and sprinkle with the streusel.
- Bake in the preheated 350°F oven until the cake is golden brown and is set in the middle, 60-70 minutes. Remove from the oven and cool in the pan for 45 minutes. Remove from the pan and cool fully. Before serving, dust with powdered sugar.2 tbsp powdered sugar
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
